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Lemon Sauce

Yield about 1/2 cup


  • Juice of 1 lemon
  • 1/4 cup butter, softened
  • 1/4 teaspoon salt
  • 1/8 teaspoon pepper
  • 1 egg yolk

How to Make It

  1. Combine lemon juice, butter, salt, and pepper in a small saucepan. Cook over medium heat, beating with a wire whisk, until butter melts and all ingredients are well blended.

  2. Add a small amount of hot mixture to yolk; stir well, and add to remaining hot mixture. Cook over low heat, beating well, until mixture is smooth and slightly thickened. Serve immediately with baked or broiled fish.

Oxmoor House Homestyle Recipes